The first semester, you will gain a comprehensive understanding of the major areas of the culinary industry. The curriculum covers essential topics including Kitchen Fundamentals, Culinary Principles, Kitchen Hygiene and Food Safety, Introduction to Pastry and Bakery.

After successfully completing the first semester, you’ll dive deeper into the core of culinary arts, with a focus on Asian Cuisine, Garde Manger, Cost Control, and Nutrition.

In this semester, you’ll take your culinary skills to the next level with our project-based learning program, including the Pop-Up Restaurant. You’ll create your own restaurant concept, from menu planning, branding & marketing to operations management. This immersive experience will shape your culinary skills as well as your business skills to develop and run a successful restaurant.

You’ll also discover the Entrepreneurship modules, including:
• Culinary Business Start-Up
• Legal & Permit for F&B Business
• Marketing & Branding Strategy
• Restaurant Design & Flow

Your culinary experience will be complete by having industry experience through the 6 months internship. You will be introduced to the real-world setting of a professional kitchen, where you’ll develop more skills needed to excel as a culinary professional.

Prestigious hotels and restaurants in Bali and throughout Asia actively seek out our students for internships. You will have the opportunity to meet potential employers at our annual Career Day event in February to secure your internship placement.


Upon successful completion of the first internship, you will have the opportunity to expand your culinary horizons through an optional 6-month internship abroad, providing a pathway to work with one of our prestigious partners around the world, including renowned establishments in France, Italy, Hong Kong, etc.

Should you choose this option, we will help you secure an internship that is aligned to your dreams, passions and personality. We will make sure you are fully supported throughout your internship experience.